Goat Milk Ricotta

Mmmm, ricotta cheese…

Fresh ricotta

When I think of this cheese I’m inspired to make really authentic Italian dishes that require a person to loosen the belt a notch.  In my house, whey ricotta has been made as an afterthought from whey that is a result of making caerphilly or cheddar. So for this month’s Cheesepalooza Challenge I decided to use citric acid mainly because I have never made that type of ricotta before.

I must admit I made two types of cheese this day – Gouda and ricotta.  What else to do with 5 gallons of milk?  I pasteurize all of my goat milk because I find that it has more predictable Ph and also it allows me to collect milk for 2 to 3 days to make larger batches of cheese.

I began with one gallon of whole milk.  After adding citric acid I then slowly heated the milk to 186 degrees.  At this point I saw the curd developing as I occasionally stirred my milk.   I then removed the milk from the heat and let it set for 10 minutes, and drained it through a reusable sterile cheese cloth.   After adding a pinch of salt, like magic, ricotta cheese!

Whole milk ricotta

The beautiful and full finished product

 

 

 

 

 

 

 

 

 

The curd was so beautiful and full.  When I tasted the curd it was sweet, salty and with a slight chewy texture.  There is almost no smell, unlike the whey ricotta that has a vinegar taste and a very small curd.   What I really like is that there is a large amount of ricotta from whole milk ricotta, so I easily made an entire meal of cannelloni stuffed shells.  In the past with whey ricotta I’ve actually froze for later use – I know, a swear word in the world of cheese making but it does work (though not nearly as tasty as when made fresh).

Stuffed spinach cannelloni shells

Ricotta is a great cheese regardless of whether you’re an experience cheese maker or just dabbling in the art.

Comments

  1. What great information and happy to hear that this was such an easy success for you, Ntala! You are so fortunate to have the milk you have on a regular basis. I know it is a lot of hard work, but you sound like such a proficiant cheese maker! I cannot wait to come out and watch you work your magic! You say you “made Gouda and ricotta” like I might say I had to run to the store… and this is a very big deal for me… I hope you write a post about how you got into cheesemaking – like you did with milking your goat.
    🙂
    Valerie

  2. I’m loving all of these cheese posts and it’s nice to read one that’s a bit different, what a great idea to use goats milk! I would love to have a goat in the garden to milk, but alas life in the ‘burbs does not permit it!

  3. Now I’m wondering how different cows milk and goats milk ricotta would taste..

    Your cheese looks delicious!

  4. I love how casually you say that you made a ricotta and a gouda in the same day! Oh, I hope to get to a day like that at some point. Right now, I need to work through the steps and learn and fail and try try again… so glad to have such experienced cheesemakers on this journey as well!

  5. Wonderful post!
    I like your comparison between a traditional whey ricotta and the whole milk ricotta.
    And I’m with you on the Italian foods 😉

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